Marshmallow Mudslide Cookies

marshmallow mudslide cookies

Have you ever had mudslide cake? It’s a deliciously messy chocolate cake with chocolate frosting and marshmallows, also known as Mississippi mud cake. I saw one covered in a layer of marshmallow fluff and it made its way into my dreams. I woke up with the inspiration to make a cookie version of the gooey mudslide cake.

I saw a few mudslide cookie recipes out there that used standard size marshmallows and chocolate chips mixed into the cookie dough. If you’ve ever baked with marshmallows, you know that they nearly disappear during the baking process. Chocolate chips melt beautifully into little pools of chocolate, but then harden once cooled to room temperature. I happily volunteered to address these challenges! After some trial and error, I created a satisfying cookie with plenty of gooey marshmallow goodness and a rich fudge filling that stays soft at room temperature. Dreams do come true!

marshmallow mudslide cookies

Print Recipe
Marshmallow Mudslide Cookies
Chocolate fudge-filled cookies topped with toasted marshmallows
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Fudge filling
Cookies
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Fudge filling
Cookies
Instructions
Fudge filling
  1. Melt chocolate chips and sweetened condensed milk together in a double boiler or in the **microwave in a medium microwave safe bowl.
  2. Stir in chopped nuts. Set aside to cool to room temperature.
Cookies
  1. Heat oven to 350º.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter with an electric mixer.
  4. Add granulated sugar and brown sugar and mix on medium speed until light and fluffy.
  5. Add eggs one at a time and mix until well combined.
  6. Add vanilla and mix until combined.
  7. Add dry ingredients in two increments, mixing just until combined.
  8. Roll fudge filling into tablespoon sized balls
  9. Roll cookie dough into 1/8 cup balls then flatten into a disc with your fingers and place a ball of fudge filling in the middle of each disc. Wrap the cookie dough around the ball of filling, sealing it completely.
  10. Place cookies about 2 inches apart on large baking sheets.
  11. Bake for 10 minutes. Remove from oven.
  12. Turn on broiler.
  13. Place a marshmallow on top of each cookie.
  14. Broil cookies until marshmallows are toasted. This takes about 1 minute. CAUTION Watch cookies carefully when broiling! They can go from done to burnt in the blink of an eye!
Recipe Notes

*I used Kraft Jet-Puffed S'moreMallows, but if you're unable to find them, use jumbo marshmallows. Cut them in half lengthwise with kitchen shears. Place on cookies cut side down.

**To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.

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Mini Chocolate Hand Pies for Pi Day

Mini Chocolate Hand Pies by Brownie Mischief

Pi Day is a day to celebrate mathematics, or more specifically, the ratio of a circle’s circumference to it’s diameter. While I do appreciate math for it’s precision, I also feel a bit peeved at math for making my brain hurt! Ok, I’m sorry math. I forgive you. I do need you! How would I bake without you? So today I will celebrate math (and also my love for puns) with these tender, fudgy mini hand pies!

Mini Chocolate Hand Pies by Brownie Mischief

Since pi is all about circles, I used a 2 3/4-inch circle cutter to make round pies, but you can cut them into any shape you like. You could cut larger circles, fold them in half and call them empanadas. Rectangles are very popular with Pop Tart fans and you don’t need a special cutter, but a ruler would be helpful. I think squares would be cute, too! Whatever your shape of choice, my buddy math can hook you up!

I used a stencil to add some powdered sugar polka dots to my mini pies. I may have gone a little overboard with my circles, but who’s going to stop me? I think they look pretty cute, but If you don’t have a stencil, a sprinkle or two of powdered sugar will do just fine! Alternately, you could drizzle them with some melted white chocolate. I had a bit of white chocolate on hand, so I can confidently say, that version is yummy too!


Print Recipe


Mini Chocolate Hand Pies

Mini chocolate pies with fudgy filling and a tender chocolate crust.

Course Dessert

Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours

Servings


Ingredients
Crust

Filling

Finishing Touches

Course Dessert

Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours

Servings


Ingredients
Crust

Filling

Finishing Touches


Instructions
Crust
  1. In a large bowl, sift together flour, cocoa powder, sugar, salt and baking powder.

  2. Add butter and cream cheese to the flour mixture. Use a pastry cutter or your fingers to cut butter and cream cheese into the flour mixture until it resembles pea-sized crumbs.

  3. Add 2 tablespoons of the cold water to the mixture. Stir gently just until the mixture begins to hold together.

  4. Turn mixture out onto work surface. Press mixture together and fold over onto itself.

  5. Form dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

Filling
  1. In a small microwavable bowl, melt chocolate chips and sweetened condensed milk in the microwave. Heat for 10 second intervals, stirring until smooth.

  2. Set aside to cool to room temperature.

Assembly
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.

  2. In a small bowl, whisk together egg and remaining 1 tablespoon water.

  3. On lightly floured surface, roll dough to 1/8-inch thickness.

  4. Cut out 20 circles with a 2 3/4-inch circle cutter (or cut into desired shapes of your choice).

  5. Place 10 dough circles about 1 inch apart onto prepared baking sheet. Top each with 1 tablespoon of filling.
    Mini Chocolate Hand Pies

  6. With a small pastry brush or your finger, brush egg mixture around the perimeter of each of the filled dough circles.

  7. Top each with the 10 remaining dough circles. Crimp edges together with a fork. Brush pies with remaining egg mixture.
    Mini Chocolate Hand Pies

  8. Bake for 25 minutes or until crust is crispy and browned.

  9. Transfer to wire racks to cool. Sprinkle cooled pies with powdered sugar or drizzle with melted white chocolate.
    Mini Chocolate Hand Pies


Recipe Notes

*The chocolate chips you use depends on personal preference. Bittersweet chocolate chips give a more intense chocolate flavor, while semi-sweet chocolate chips yield a slightly sweeter finished product.

To find my favorite circle cutters click here.                                                                                  To find the polka-dot stencil click here.


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